ABOUT THE FARM

"Coffee has allowed me to make a positive impact on my community through the San Isidro Grower's Association."

Many years ago Orlando Babativa was a coffee picker working hard for a local coffee farmer. The farmer he was working for decided to promote Orlando and he began managing other coffee pickers on the farm. The farm Orlando was working for was Buenos Aires, owned and operated by another Pact Coffee farmer Jose Ramon Collazos. Orlando’s continued dedication really resonated with Jose, so he and his wife decided to give Orlando a loan to buy his own farm. Finca El Paraiso was born. El Paraiso has prospered under Orlando Babativa - he spends his days on his coffee farm with his workers treating them with care and friendship.

ABOUT THE WASHED PROCESS

The most water-intensive process, but it produces a great clarity of flavour. Learn all you need to know about the washed process.

For a bright and clear coffee, the washed process is often the best bet - though it does use a lot of water, which we try to encourage to be recycled after processing. First, coffee cherries are picked at their optimum ripeness. Then they are sorted in a floatation tank, where unripe cherries float and are removed and discarded. Of the remaining ripe cherries, the pulp is mostly removed and the beans are then placed in water tanks to ferment for 18-36 hours. After that, the green beans are rinsed and dried in the sun - for one-to-two weeks. The cherries are then dehulled, to remove the papery ‘parchment’ layer left - and that’s the washed method!

El Paraiso

We offer flexible coffee plans for businesses and coffee lovers. Plans start at 46p a cup and we offer free delivery. We ethically source coffee from 8+ countries, pay farmers a cut above Fairtrade prices and freshly roast in Surrey.

El Paraiso

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El Paraiso